Pickled cucumber chichilas recipe

The pickled cucumber chichilas recipe is celebrated for its tangy and crunchy flavor, and Khazar Osare Varna produces these pickled cucumbers in jars weighing 480, 680, and 1550 grams. This product line caters to a variety of taste preferences by offering different packaging options. Additionally, the company ensures very high quality, supplying its products to both domestic and export markets.

Pickled Cucumber – How to make?

Pickling has been used for thousands of years to preserve food beyond the growing season. Generally, most pickling recipes call for salt, vinegar, and seasoning. Specifically, the pickled cucumber chichilas recipe follows a traditional method. Typically, people first pickle fresh cucumbers in a brine or vinegar solution, and then they let them ferment for a while. Alternatively, they immerse the cucumbers in an acidic solution through souring by lacto-fermentation. Additionally, people commonly call pickled cucumber a pickle in the US and Canada. However, in the UK, Ireland, Australia, and New Zealand, they call it gherkins.

Benefits of Pickled Cucumber

Good source of probiotics and contain antioxidants

Pickling is a form of fermentation. Healthy bacteria break down the hard-to-digest cellulose in vegetables and fruits during fermentation, as well as some of the natural sugar. This is why some people who are lactose intolerant may be able to eat yogurt. These healthy bacteria help to keep fermented food safe and less likely to spoil, and can also help increase the good bacteria in your gut when eaten.

While pickles don’t have a lot of vitamins and minerals themselves, eating a pickle with a meal can boost the probiotic content of any meal you eat.

Antioxidant Protection

The natural antioxidants found in fruits and vegetables help in the fight against free radicals. The body naturally forms free radicals, which are unstable chemicals that can cause cell damage and lead to problems such as heart disease and cancer. While cooking any food may break down some of the heat sensitive nutrients, preserving vegetables through pickling preserves their antioxidant power.

The Fight Against Spleen Cancer

Recently, researchers have cited Japanese pickles for their health benefits and their ability to fight certain types of cancer. A 2014 study showed that probiotics in traditional Japanese pickles actively fight spleen cancer cells in mice. This finding could lead to new human spleen cancer treatments in the future.